Thursday , May 19 2022
Drop Scones 1

Drop Scones

Recipe by Ray Maddox, the chef at the the Dial House when this recipe was published in Feast issue 03 – March 2016  |


The Drop Scones
450g of self raising flour
1tsp of baking powder
1tsp of bicarbonate of soda
110g of caster sugar
4 eggs
1 pint of milk

The Fruit Compote
500g of mixed berries (raspberries, blueberries, strawberries)
50–85g of caster sugar

Flavourings to choose from
1 vanilla pod
1 cinnamon stick
2–3 sprigs of fresh mint

The Drop Scones
Put all the above ingredients into a bowl and whisk until smooth. The batter needs to be quite thick. Lightly grease an Aga ring with oil, spoon the batter on and shape with the back of the spoon into a circular shape, leave until the entire surface is full of air bubbles. Flip the drop scone with a spatula allow to cook for a couple of minutes, they should be a golden brown in colour. Serve hot with banana, sprinkle with cinnamon and drizzle with honey. Alternatively serve with a fruit compote

The Fruit Compote
Place the fruit of your choice in a saucepan with 2–3 tablespoons of water and sugar to your taste. Bring to the boil and then simmer for 3–5 minutes. Don’t overcook or the fruits will lose their shape

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